Rak Posted February 8, 2016 Report Share Posted February 8, 2016 My goal this year has been to learn more about bread baking, so after reading a couple of books and speaking with people, I stepped up my game and made bread using a starter! A member from the Guru site sent me some of his dried starter and I've been feeding it for about 2 weeks. I've made a couple of loaves of bread previously (mostly following Peter Reinhart and Ken Forkish recipes) using dried commercial yeast, however, this was my first attempt using a live starter. While my shaping and proofing techniques still need much practice, I am very pleased with this!! For added difficulty, I decided to make the bread in the KK rather than using a dutch oven (as the Forkish recipe called for), this was a huge success, in part because of the baking stone and in part because I added ice, to add steam, when the bread was put on. Following the instructions, I baked the bread until I got a caramel colour on top. The bubbles aren't as big as I've seen, but I think that had a lot to do my poor attempt at shaping and then I also lost some 'rise' when I moved the dough from the container onto the stone. This recipe made 2 loafs, instead I made 1 loaf and 5 buns as my wife wanted to make sandwiches with buns later in the week. Not the prettiest, but they sure taste great. Next time, I might give them a milk or egg wash for colour. And of course, what do you do when you make bread...you have to eat it! So here was my lunch today Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 9, 2016 Report Share Posted February 9, 2016 Rak, great job on the sourdough bread. Looks tasty.) You are going to turn into a bread machine before you know it. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 9, 2016 Author Report Share Posted February 9, 2016 Thank you MacKenzie! My wife said to me, "so this is what bread is supposed to taste like". A wonderful compliment, along with the fact that the family finished the loaf today. Time to make more, which means I'm getting practice! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 9, 2016 Report Share Posted February 9, 2016 Yes, practice is great. You get to know how the dough should feel no matter the recipe. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 9, 2016 Report Share Posted February 9, 2016 That bread looks really good. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 9, 2016 Author Report Share Posted February 9, 2016 Thank you Tony! MacKenzie, i always like it when I get to eat my experiments! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 9, 2016 Report Share Posted February 9, 2016 Great looking bread Rak. I have some dry starter coming this week. (probably from the same member). Can't wait to get it going. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted February 9, 2016 Author Report Share Posted February 9, 2016 Thanks Charles. To be honest, I thought it was a lot of work at first and then wondered if it was worth it. Yesterday's reaction from my family told me it is worth it! Definitely worth it! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2016 Report Share Posted February 9, 2016 My challenge with sourdough starters is keeping them going. They get shoved to the back of the fridge and I forget to feed them. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 9, 2016 Author Report Share Posted February 9, 2016 I agree Tony, it does start some effort to remember to keep feeding them. I'm going to make another couple of loaves this week and then I'll keep it in the fridge, so that I only have to feed it once a week. I might have to set a once a week, repeating alarm so I don't forget! Quote Link to comment Share on other sites More sharing options...
